Tomato Soup

My recipe for tomato soup is definitely a favourite amongst my friends and family. Especially when I serve it with grilled cheese or cheesy garlic bread. It’s very easy to make and only needs a handful of ingredients – most of which you probably already have on hand.

Kary Osmond

Tomato Soup

Ingredients

2 tablespoons butter

1 onion, roughly chopped

1 celery stalk, roughly chopped

2 cups chicken stock

1 can (28 oz/796 mL) whole tomatoes

½ to 1 teaspoon salt

pepper

sugar

Instructions

Heat large pot over medium heat. Add butter, onion, and celery. Cook and stir until onions have softened, but not browned, about 3 minutes.

Add chicken stock and tomatoes. Increase heat to medium-high and bring to a boil, then lower the heat to low and simmer covered for 20 minutes.

Remove pot from heat, blend using an immersion blender until smooth. Taste. Season with salt and pepper. Add a pinch of sugar if it tastes a little tart.

Tomato Soup Tips:

This soup doesn’t have any cream in it. If you want to add a little richness, you could finish the soup with a splash of cream. Just make sure you add heavy cream (35%/whipping cream) because anything lower will curdle if the soup is too hot.

You can substitute vegetable stock for chicken stock to make this tomato soup vegetarian and olive oil for butter to make it vegan.

You can also sweat the onions and celery in bacon fat to add a smoky flavour to this soup.

This soup freezes well, so make a double batch!

If you don’t have an immersion blender, allow the soup to slightly cool and purée in batches, using a blender or food processor.